A really yummy way to make jumbo shells stuffed with cheese taste. It makes a large amount but could be cut in half. I think it is something you could be sure people would like and be really different. I found the basic on the back of the Barilla noodles box but fixed it up some as it would have seemed bland, so I made this and we love it.
My all-time favorite restaurant in our neck of the woods is a wonderful little place called Alderwood Bistro… and my all-time favorite meal is their Steak Frite: grilled Painted Hills bistro tender, blue cheese-shallot butter, house-made fresh-cut potato French fries, aioli, & sautéed Nash’s greens. I love every last bit of that meal… but I think...Read More »